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Hot Lemon Souffle

January 20, 2017

 

Ok so.. I'm not a lover of this time of year at all. I find January and February to be particularly  grey and dull months. I usually find my pleasing personality takes a little hiatus and doesn't return until spring has sprung.

 

It may be Friday but it's not a great Friday mostly because the dreaded chest infection and head cold has returned. So I've been having a little moan at home today only to be told that I needed some vitamin C.

 

 

Being the ultimate domestic goddess I have no oranges. But I do have a lemon. Just one. I could have a hot lemon drink or a hot lemon soufflé.

 

So guess which one I went for.

 

This is an old recipe that I got years ago and now I'm going to share it with you. Hopefully you'll enjoy it and it'll ease my head cold.

 

1oz (30g) soft butter

6 ozs (170g) castor sugar

2 ozs (55g) flour

2 eggs (separated)

1 Lemon

8 fl ozs (250ml) milk

 

Grate the rind of the lemon then squeeze and strain the juice.

Cream the butter and castor sugar together.

Add the egg yokes one by one.

Stir in flour.

Gradually add the lemon juice and rind.

Add the milk.

Whisk the egg whites until stiff in a clean bowl.

Then fold the stiffened  whites into the lemon mixture.

 

Now pour the batter in a creased pie dish or some  old cups, which to be fair look a lot nicer.

 

Place the pie dish or cups into a tray and bake for approx. 40 mins at 350/180 degs

 

Drench with some icing sugar and eat as soon as possible.

 

Well what else would you do with a lemon I ask ya..

 

 

 

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